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At Falai, Eye-Opening Profiteroles for Profiterole Skeptics

Those unmoved by profiteroles–and it takes all kinds–find them too often messy and cloyingly sweet. If that’s you, try the ones at Falai. “What a revelation!” swoons hardcore. “Small, simple, beautiful balance and textures…just incredible.” ... READ MORE

Yakitori – Breaking It Down

Before we get to yakitori, a brief etymology lesson, grace of cls: yaki–grilled teppan–iron plate kushi–skewer niku–meat tori–bird So we have yakiniku, yakitori, teppanyaki, and so on. ... READ MORE

Good for Goat

Excellent goat stew can be had at Mi Rak, says badseed, who tried the first item on the menu–there are several other goat dishes, but the menu is only in Korean. Stew is milder than at Chin Ko Gae, another goat-stew specialist. ... READ MORE

Rock Shrimp

Rock shrimp are a particularly delectable shellfish, with shells much thicker than ordinary shrimp, but with a delicious lobster flavor and great texture to make up for it. They can be boiled, steamed, or fried, saut READ MORE

Korean Food Translation Guide

This primer, from our collected wisdom, will get you started: Bap: cooked rice, the main course. Panchan: the many tiny pickled dishes that accompany the meal. Kimchi: the central panchan, ferme READ MORE

Where Does the Thermometer Go in My Bird?

When using an instant-read or probe thermometer to check for doneness when you’re roasting a chicken or turkey, it’s important that the thermometer not touch bone. Bone will give you a false reading. ... READ MORE

Jerusalem Artichokes: Not Israeli, Not an Artichoke, but Good Eating

Jerusalem artichokes, also called sunchokes, are the mild-flavored root of a particular type of sunflower. They’re crunchy and good raw in salads, sliced very thin or grated. They’re also good roasted or mashed in combination with other root veggies like READ MORE

Thanksgiving, Southern Style

All the good stuff, plus how to fry a turkey without burning down the house. READ MORE

Just One Instrument in the Orchestra

Tagging in at what may be the tail end of the umami craze, this quarter’s edition of The Art of Eating presents “A Taste by Any Other Name.” READ MORE

I Heart Chattanooga

Energized from yesterday’s change of heart, I kicked into high gear. Today was quite a ride. I can’t believe I did all the following in one day … but I did. It’s a testament to the chowconnaissance strategy of taking only tiny bites, painful though it i READ MORE